Advertisement

Ingredients:

For the Beans

2 cups dry pinto beans (or 4 cups cooked/canned, rinsed)

8 cups water (for soaking and cooking)

1/2 onion

3 cloves garlic, smashed

1 bay leaf

1 tsp salt (adjust later)

Red Chile Sauce

6 dried guajillo chiles (or New Mexico chiles), stemmed & seeded

2 dried ancho chiles (for deeper flavor)

3 cloves garlic

1/4 white onion

1 small tomato (optional, for sweetness)

1/2 tsp ground cumin

1/2 tsp Mexican oregano

1/2 tsp salt

1 1/2 cups bean broth or water

Meat (optional but classic)

1 lb beef chuck or pork shoulder, cut in chunks (or use shredded leftover beef/pork)

Salt & pepper to season

To Serve

Warm flour or corn tortillas

Chopped fresh cilantro & diced onion (optional)